2 cans (15oz) Diced Tomatos
1 Large Red Onion (diced)
3 cloves Garlic (diced)
4 large Anaheim peppers (diced)
1 Large Jalapino pepper (diced)
2 Tablespoons all purpose flour (I use Wondra)
2 Tablespoons Chili Powder
1 Tablespoon Red Pepper Flakes
1 Tablespoon Paprika
1 Tablespoon Ground Cumin
I make
this in my 14" Cast Iron wok ... but you can use a Dutch oven, large pot
or even a Slow Cooker ...
Brown the meat and add Onion and garlic - cook until the onions are translucent.
Sprinkle in all purpose flour to make a rue (you may
need more or less - I just sprinkle it in until it "looks
right").
Add the Black Beans undrained.
Add
the rest of the ingredients and bring to a boil.
Reduce
the heat, cover and simmer on "low" for 2 hours.
(If using a Slow Cooker cook on "low" 6 to 12 hours for best results)
(If using a Slow Cooker cook on "low" 6 to 12 hours for best results)
NOTE:
You can substitute Bell Peppers for the Anaheim Peppers or add more Jalapino Peppers if you want more heat or use none at all ... its up to
you!
I
always easy go on the heat myself - but you can do what you want
...
You're the Boss of your own Chili
You're the Boss of your own Chili
